I’ll admit – I’m a Starbucks addict. Or really, a coffee addict. In the winter, I have to have at least a warm cup in the morning, and in the summer, a small iced coffee is usually my perfect mid-day pick me up/cool me down. I’ve been much better as of late at making my hot coffee from home in the morning, but have never messed around with iced varieties. When I saw this pin on Pinterest, it looked too good to resist. I substituted store bought coffee concentrate for the made from scratch version listed here, but incase you have more time on your hands – this recipe is great for making your own.
Ingredients (serves 2)
1 mug of coffee to pour into ice cube trays
16 oz bottle of store bought coffee concentrate (or 1/2 c freshly ground coffee and 2 c cold water if you are making your own)
1 c water
1 c sugar
1 big bunch of mint leaves (about 3/4 c), plus some for garnish
1 vanilla bean, seeds scraped
4 tbsp half + half
Prepare coffee concentrate by hand night before if you are choosing to do so.
Night before serving, heat water, sugar, leaves, and vanilla beans (and pod) in a sauce pan over medium heat. Allow to bubble slightly, whisking constantly until all sugar has dissolved.
Allow to cool, pour into a jar, and refrigerate overnight. Strain out leaves and vanilla beans and keep refrigerated until ready for use (will stay good for up to a week).
Fill glass with ice cubes – some regular and some coffee is a good mix. Pour 8 oz coffee concentrate and 2 1/2 tbsp mint syrup into cup and add cream as desired (4 tbsp was perfect for me). Garnish with mint leaves and serve.